Chop the red onion, bell peppers and cucumber into bite-sized pieces. Slice the pitted Kalamata olives.
Drain, rinse and dry the chickpeas and navy beans.
Add all salad ingredients to a large mixing bowl.
Whisk or shake the dressing ingredients together and pour overtop the salad. Toss well to combine.
Enjoy immediately or divide into mason jars to save for later.
